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Chili-Sauce Kale Chips

kept byDAPHNE
recipe byMarthaStewart.com
Notes: 

To store, keep in a large zip-top plastic bag at room temperature, up to 3 days.

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Ingredients: 

2 bunches curly kale (20 ounces each), stems removed, leaves torn into 2-inch pieces
2 tablespoons extra-virgin olive oil
5 teaspoons Sriracha sauce, or more if desired
Coarse salt


 

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